Ingredients
- 1/4 cup Butter
- 1/2 cup Onion, Chopped
- 1/2 cup Green Pepper, Chopped
- 1 clove Garlic, Minced
- 1 5/6 cups Furmano's Diced Tomatoes
- 1 tablespoon Dried Parsley
- 1 tablespoon Chicken Bouillon
- 1/4 teaspoon Hot Pepper Sauce
- 1 tablespoon Cornstarch
- 1 tablespoon Cold Water
- 1 pound Fish Fillets
- As Needed Hot Cooked Rice
Preparation
- Saute onion, pepper and garlic in butter until tender.
- Add Furmano's Diced Tomatoes in juice, parsley, bouillon granules and hot pepper sauce. Cover and simmer for 10 minutes.
- Stir together cornstarch and water.
- Stir cornstarch mixture into tomato mixture until thick and bubbly.
- Cut fish into 1 inch pieces, then add fish to tomato mixture, stirring to coat.
- Return to boiling; reduce heat.
- Simmer, covered, for 5 to 7 minutes until fish flakes easily with a fork.
- Serve fish mixture over cooked rice.